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Ultimate Banana Bread Remix: Guilt-Free and Delicious!
We’ll start our gluten-free superfood banana bread by mixing all of our dry ingredients we’ve got 1 and 1/2 cup of flour swap 3/4 cup of granular sugar swap half teaspoon of salt and 1/2 teaspoon of baking soda now if you’re making this grain-free go ahead and double your baking soda to one teaspoon so I’ll mix the dry ingredients well.
Making sure we get out all those lumps next we’ve got one egg swap remember to reconstitute your egg swap with half a cup of hot water we need the hot water to help the fiber contained in the flower swap to open up and absorb the moisture next is 1/3 cup of butter swap make sure your butter swap is well stirred and at room temperature if you.
Have trouble stirring your butter swap go ahead and put the entire jar into a blender blend on high for a few seconds then it’ll stay creamy for a really long time next we’ve got 1 tablespoon of vanilla extract now finally we’ve got our two to three mashed bananas so my bananas were on the small side so I used three if you have big giant bananas just.
Use two but it should come out between 1 and 1/4 cup to 1 and 1/2 cup of mashed banana now we’ll mix our wet and dry ingredients until we have a nice smooth batter so this right here is grainfree flour swap so you’ll notice it will be a little thicker look a little drier than a normal dough that’s okay it’s going to bake up just great okay I’ve got my wet.
And dry ingredients Blended well now I’m going to go ahead and let this dough rest for about 5 minutes that’s going to allow all that fiber to absorb the moisture and during the resting period you’ll notice the dough becomes thicker here we go we’ll rest this for few minutes I wanted to show you an.
Alternate way with I think it makes baking banana bread even easier so I’ve mixed my dry ingredients this is a whole grain flour swap example and then I put all of my wet ingredients including my bananas in a highspeed blender and just Blended them all together so this makes I don’t know it cuts down at least a few minutes from making your banana.
Bread by doing this method this is my whole grain dough and remember whole grain flour swap is going to have a few extra slowly digesting healthy carbs it’s made out of oats and buckwheat and whole celium husk but you’ll see the batter is going to handle more similarly um to what you’re used to with traditional baking with white flour and.
White sugar so after our 5 minute rest this dough will also noticeably thicken but not it won’t be as thick as the grainfree I love banana bread with walnuts so in my whole grain loaf I’m going to go ahead and put some coarsely chopped walnuts I used about 34 of a cup go ahead and stir in our walnuts and you’ll notice the whole grein.
Batter is still fairly thick but not nearly as thick as the grainfree now this one we’ll bake in a loaf pan a more traditional style well oil my loaf pan and we’ll put our batter right on in here make sure our batter is is nice and smooth and I’ve got the oven heating up to 350° and this whole grain loaf of banana.
Bread is going to bake for somewhere in the neighborhood of 40 to 50 minutes and that depends on the size of your loaf pan here we go in the oven and I’ll go ahead and remove it um when the edges start to become nice and golden brown here we have our perfectly baked whole grain banana bread and our grainfree loaf of banana bread slice up our.
Grainfree yum have a nice perfect crumb good Airy light texture flavor is amazing okay we’ll release our whole grain loaf here yum I will slice into this guy oh she’s a beauty too look at that nice moist perfectly baked banana bread.
